Wagyu Filet BMS 8–9 vs. Regular Filet: What’s the Hype?
A Cut That’s Changing the Game
If you’ve ever wondered why food lovers are raving about Wagyu, one look at the Wagyu Filet BMS 8–9 might answer your question. With its ultra-fine marbling and tender texture, it’s turning heads and making even die-hard fans of traditional filet take notice.
But what exactly sets this premium Wagyu filet apart from your standard tenderloin steak? Is it just marketing hype, or is the difference truly worth the price tag? Let’s break it down.
The Basics: Cut and Source
What Is a Regular Filet?
A standard filet (often called filet mignon) is cut from the tenderloin—a muscle that does very little work, which makes it incredibly soft. It’s known for its tenderness but not necessarily for bold flavor, since most traditional filets are lean with minimal fat content.
What Makes Wagyu Filet Different?
The Wagyu Filet BMS 8–9 also comes from the tenderloin, but it carries a significantly higher level of intramuscular fat, known as marbling. This marbling is what gives Wagyu its signature buttery texture and delicate, rich taste. The BMS scale ranges from 1 to 12, and a score of 8–9 means you’re eating one of the most luxurious steaks available.
Flavor Comparison
Bold vs. Subtle
Regular filet is prized for its mild flavor, which makes it ideal for those who prefer a clean, soft bite without too much richness. It often relies on sauces or compound butters to elevate the taste.
The Wagyu version, on the other hand, brings its own depth of flavor thanks to its marbling. The Wagyu Filet BMS 8–9 offers a more buttery, umami-packed bite that doesn’t need much dressing up. The fat melts as it cooks, creating a self-basting effect that amplifies every mouthful.
Texture and Tenderness
Side-by-Side
Both cuts are extremely tender, but Wagyu takes the crown. Regular filet has a fine grain and soft texture, but can sometimes feel dry or underwhelming if overcooked.
Wagyu filet is almost velvety in texture. The high marbling ensures it stays juicy and moist even with high-heat cooking. You get that soft chew but with more richness and satisfaction.
Cooking Experience
Technique Matters
Regular filets are fairly straightforward—season, sear, and rest. They’re leaner, so they can go from perfect to overdone quickly. Care must be taken to avoid drying them out.
With the Wagyu Filet BMS 8–9, the fat content allows for more flexibility. It can be cooked quickly on high heat or gently using sous vide. Either way, the result is juicy, tender, and flavorful.
Is the Upgrade Worth It?
If you’re a steak lover who values depth of flavor and an elevated experience, the answer is yes. The Wagyu Filet BMS 8–9 is not just about tenderness—it’s about balance. You get rich marbling without heaviness, soft texture without blandness, and luxury without effort.
It’s not something you’ll eat every day, but when you want to impress or indulge, it easily justifies the hype.
Where to Buy Premium Wagyu Filet
Not all Wagyu is created equal. Quality sourcing, expert trimming, and proper grading are crucial to getting the best experience. For that reason, food lovers across the U.S. turn to Wagyuwala, a trusted name in premium beef. Their lineup includes the Wagyu Filet BMS 8–9, sourced from the pristine Margaret River region of Australia. You can browse their full collection of Wagyu steaks and specialty cuts directly at Wagyuwala, where authenticity and quality meet in every order.